Like taking a sip of juicy peach tea on a summer day! Bursting with bright peach and berry notes and a sweet caramel finish, this is one of those coffees you sit with for a long time and wonder what it is you’re actually drinking. (light roast) Co-fermented coffees have been somewhat of a divisive hype in the specialty coffee world lately. Personally, the several I have tried have been “overly” co-fermented. Just a bit too much of one specific flavor note and not complex or dynamic enough for my liking. All have been fun to try, but I needed one that you can drink a whole bag of. This is the one I believe. Right away you will notice the peach and fruit forward notes, but it has a lot more going on and changes with each sip as it cools. This coffee is experimentally processed and is co-fermented with peaches! This coffee undergoes what is called osmotic dehydration. The farmer, Juan David is a young coffee enthusiast. He studied food engineering and that led him to experiment with coffee processing. He explains it as: “Osmotic dehydration in coffee is a process that allows us to remove water from the coffee cherry but at the same time insert flavor precursors into the bean.” The coffee is then placed in plastic containers and a concentrated glucose juice, water and fruit is then added. Next the concentration is adjusted so that osmotic dehydration can be carried out. After three days the coffee is removed from the containers and dried in the sun. Cue the song “Peaches” by The Presidents and enjoy each sip!